Winter Warmer – December Recipe

A balanced winter warmer. Spices were from Jamil’s “Brewing Classic Styles” book.

5.25 gallons

OG 1.065
FG 1.014-1.016

13 lbs pale malt
12 oz 120L crystal
4 oz Black Patent

Mash at 154 for 60 min

1 oz Horizon Pellet (bitter to 40-45 IBU) 60 min

1⁄2 tsp. Cinnamon (ground, dry), (1 min.)
1⁄4 tsp. Ginger (ground, dry), (1 min.)
1⁄8 tsp. Nutmeg (ground, dry), (1 min.)
1⁄8 tsp. Allspice (ground, dry), (1 min.)
1 oz dried licorice root (1 min)

Nottingham dry yeast with 2 qt starter
Ferment at ale temps 65-72 F 2 weeks

Extract version:
Substitute 12 lbs pale malt with 7 lbs Dried light malt extract. Steep the above grains along with 1 pound of pale malt in 150-160F water.

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